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February 02, 2009

Chocolate Mousse with Liqueur Float

4-6 portions

4 Egg Whites
2 Cup Granulated Sugar
10 oz Bittersweet Chocolate (maximum 75% cacao)
4 Egg Yolks
1 Cup Strong Coffee

For Serving:
1-2 Tbsp Liquor of your choice Suggestions: Grand Marnier, Amaretto or Frangelico

1. Whisk egg whites in a mixer until firm. Add sugar and continue whisking until the mix is white, shiny and stiff.
Good to know: See so your bowl and whisk is completely clean and dry, the egg whites might otherwise not get firm.
2. Melt chocolate in a water bath.
3. Whisk egg yolks and coffee in a water bath until it thickens up.
Good to know: To get a water bath; fill a pot 1/3 with water and heat up on the stove until boiling point, take down heat to simmer, put ingredients in a stain less steel bowl on top of the pot. Try to avoid letting the ingredients come up on the side of the bowl, you want to keep it thick in the bottom. When melting chocolate, stir now and then. If the ingredients contain egg, whisk constantly to avoid turning the eggs into scrabled egg in your mix.
4. Stir in the melted chocolate into egg mix.
5. Fold egg whites into egg mix, do not stir because you want to keep it as fluffy as possible.
6. Spoon mousse into serving cups or glasses and cover with plastic wrap.
Good to know: If you use 2 spoons to fill glasses with mousse, it will be easier to center the drop and keep the rim clean.
7. Leave refrigerated at least 6 hours or over night.
8. Before serving the mousse, pour liquor over.
Good to know: A non-alcoholic option can be sweetened whipped cream, flavored syrup, or a berry sauce.


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